On a toothpick or small skewer, thread a cherry tomato, a basil leaf (rip in half if the leaves are huge), then a bocconcini. Continue for the rest of the tomatoes and bocconicini.

To make the dressing, smash a clove of garlic with a knife, then place in a microwaveable bowl. Add the olive oil, then heat in the microwave for 20 seconds. Remove the garlic clove and allow the oil to cool. Add the balsamic vinegar, then season generously with salt and pepper.